Fresh Yellowfoot Mushrooms - per lb

Item #:

MFY101

Our Price:

$22.00

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Description

The yellowfoot mushroom is a delicate and petite, vase-shaped wild mushroom with flavors and aromas that are equally delicate and faintly fruity. The yellowfoot mushroom gets its name from the vivid saffron yellow color of its stem or "foot." The cap of the yellowfoot is connected to the stem via wave-like, gilled ridges that run partially into the stem. It is thin-skinned with a soft and moist flesh, unlike its thick, meaty cousin, the chanterelle. Most yellowfoot mushrooms are harvested between one and three inches in length, although they can occasionally grow larger.

Fresh yellowfoot mushrooms are exceptionally good eating and are complemented by small amounts of fresh herbs and spices including sage, rosemary, tarragon and thyme. Sauté with bacon, eggs, chicken, steak and potatoes; season with salt, pepper and other spices as desired.

To clean, brush with a mushroom brush or paper towel, removing debris from the funnel-like cap. If especially dirty, rinse quickly under cold running water just before using, then drain well. To store, refrigerate unwashed mushrooms in a paper bag or lay between damp paper towels. Never store yellowfoot mushrooms - or any other fresh mushroom - in a closed plastic bag.

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Nutrition Facts

Recipes

This recipe makes an unusual side dish, or an
excellent vegetarian main course. It's rich and creamy,
with simple seasonings that don't interfere with the
wonderful taste of the mushrooms.
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A hot soup like this served with good bread, a cheese board, fresh fruit, and tossed greens can make an elegant dinner, particularly when there's some candlelight and soft music. This is soup to dress up for.
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Our basic recipe makes ONE quesadilla, enough for a single person as a light meal or for 2 – 4 people as an appetizer. Just double, triple or quadruple the recipe to feed more hungry mouths!
Use any soft-melting cheese, such as Swiss, mozzarella, Monterey Jack or try our favorite, Muenster. Have all of your ingredients prepped and ready to go before you begin cooking the quesadillas. Once you begin, things go very fast – about 5 minutes from start to finish.
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Pot pies are one of those secret guilty pleasures that we’ve all indulged in. I’m referring, of course, to those frozen blocks in the little foil pans from the supermarket freezer case.
You don’t have to feel guilty about this pot pie though. Made entirely from scratch, it’s chock full of good, wholesome ingredients, most of which you probably already have in your fridge. It’s likely that the only ingredient you’ll need to buy specially for this recipe are the fresh mushrooms, unless you’re lucky enough to find some wild mushrooms yourself.
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